Here’s a delicious way to get more veggies on the table and change-up your usual salad – a kale salad featuring roast beets and cauliflower florets, chopped fennel and crunchy toasted pumpkin seeds. Add a little feta cheese if you like dairy or skip if you eat paleo. Finish with a tangy vinaigrette. This serves 2 as an entree salad or 4 as a side salad.
Keyword beets, Brussels Sprouts, Vegetables, Lemon, Thmye, cauliflower, kale
2-3tablespoonsraw pumpkin seedspepitas
1headcaulifloweror use bagged florets as a shortcut
1 1/2tablespoonsolive oil
1teaspoon granulated garlic
1/2teaspoonground black pepper
1large bundle of Lacinato (Tuscan) kale
2mediumroasted beetsstore bought or homemade
3tablespoonsextra virgin olive oil
1tablespoonapple cider or red wine vinegar
Salt and pepperto taste
Pre-heat oven to 350° (177 C). Scatter pumpkin seeds on a rimmed baking sheet and toast for approximately 15 minutes, until you can smell them and they are lightly browned. Watch so they do not burn. While they are toasting, work on your vegetables.
Turn oven up to 400° after the pumpkin seeds are done (or start a second oven at the same time). Cut the core from cauliflower head. Break off florets and cut them into 1/2″ thick wedges. Place on a rimmed baking sheet lined with parchment or foil. Drizzle olive oil over florets and sprinkle with garlic, salt, and pepper. Roast cauliflower until golden brown at the edges, about 18-20 minutes.
For kale, strip out center stem with hands or trim out with a knife. Slice leaves crosswise into thin ribbons.
Trim top stalks off of fennel. Save some of the fluffy fronds for garnish if desired. Thinly slice fennel bulb with a sharp knife, mandolin, or handheld slicer. Dice the roasted beets. Dice or crumble the feta.
Whisk together the oil and vinegar until emulsified. Sprinkle in salt and pepper to taste. Toss kale greens with a few teaspoons until lightly coated and place on plates or a platter. Add vegetables, pumpkin seeds, and cheese. Add extra vinaigrette over top.
If you don't enjoy dairy, use avocado in place of the cheese.
Recipe from Chef Sally Cameron of AFoodCentricLife.com